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Italian Sausage Tortellini Soup - Lunch Version

<p>One time in college I was dating a guy and I wanted to impress him so I called my Mom and asked her for a few meals that I could make and freeze to take over to their house. This recipe was the top of the list. It's a wonderful recipe for the start of fall and to use up the very last bit of your garden vegetables while they last.</p>
6 Servings Recipe By

Ingredients

  • 1 pound Ground Italian Sausage
  • 1 cup dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 5 cups Beef Bone Broth/Stock
  • 2 cups dice Tomato
  • 8 ounces Tomato Sauce
  • 2 cups slice Zucchini
  • 1/2 cups slice Carrot
  • 1 1/2 cups dice Bell Pepper, Red
  • 1/2 cups Red Wine
  • 1 tablespoon Basil, Dried
  • 1 tablespoon Oregano, Dried
  • 10 ounces Cheese Tortellini, Frozen

Serving Day Ingredients

  • 1/4 cups Parmesan Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2.5 cups
  • 465 Calories
  • 28g Total Fat
  • 11g Sat Fat
  • 0g Trans Fat
  • 73mg Cholesterol
  • 1649mg Sodium
  • 28g Total Carb
  • 3g Fiber
  • 7g Total Sugars (Includes 0g Added Sugars)
  • 21g Protein
  • 14 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes.
  2. Using slotted spoon, transfer sausage to large bowl.
  3. Pour off all but 1 Tbls drippings from Dutch oven.
  4. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes.
  5. Return sausage to Dutch oven.
  6. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano.
  7. Simmer until veggies are tender, about 40 minutes.
  8. Add tortellini to boiling soup and cook until tender, about 8 minutes.
  9. Add parmesan to top.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes.
  2. Using slotted spoon, transfer sausage to large bowl.
  3. Pour off all but 1 Tbls drippings from Dutch oven.
  4. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes.
  5. Return sausage to Dutch oven.
  6. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano.
  7. Simmer until veggies are tender, about 40 minutes.
  8. Add tortellini to boiling soup and cook until tender, about 8 minutes.
  9. Allow to cool.
  10. Divide soup among indicated number of quart freezer bags. Label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Heat soup in microwave for 1-2 minutes or until heated through.
  3. Add parmesan cheese to top.

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